Celebration Roast with
Cornbread Stuffing and Gravy
This is a dish you’ll look forward to all year long, the perfect centerpiece for Thanksgiving and other holiday celebrations. Thanks to Matthew Schmidt, proprietor of the Tofu Shop in Arcata, California for the original version of this recipe, published in East West Magazine in November, 1986. This recipe can easily be made gluten-free by using gluten-free tamari and making your cornbread gluten-free.
5 pounds tofu, medium or firm
¼ cup fresh sage, chopped fine
2 T fresh marjoram, thyme, and rosemary (use fresh if possible, it makes a big difference), chopped fine
1 T celery seed
1 T black pepper
2 T olive oil
1 cup onions, diced
1 cup mushrooms, diced
1 cup celery, diced
2 large cloves garlic, minced
1 T homemade seasoning
¼ t salt
¼ cup shoyu or tamari (wheat-free)
4 cups cornbread, cut into ½ inch cubes (use your favorite vegan recipe)
½ cup parsley, chopped
¼ – ½ cup toasted sesame oil
2 T – ¼ cup shoyu (or tamari) (wheat-free)
2 T olive oil
2 onions, diced
6 cups mushrooms, sliced
1 cup whole wheat flour (brown rice flour)
5-6 cups water, more if needed
¾ cup shoyu (or tamari) (wheat free)
1 large sprig parsley, and/or fresh sage
Mash tofu well. Line a colander (11 ¾ wide including lip) with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 pounds – such as several cans of beans) to press liquid from tofu for one hour.
To prepare homemade seasoning, simply mix ingredients well.
To prepare stuffing, heat oil and sauté onions, mushrooms, celery, and garlic. Sprinkle homemade seasoning over vegetables. Dissolve salt in shoyu or tamari and add to pot. Stir, cover, and continue to cook until vegetables are done, about five minutes. Add bread cubes and parsley, and mix well.
Hollow out tofu to within one inch of colander. Pack in stuffing and cover with remaining tofu. Pat down so surface is flat and firm.
Oil a baking sheet and flip filled tofu onto sheet so the flat surface faces down. Remove cheesecloth. (Hint: put roasting pan over top of colander, then flip)
Mix basting liquid and brush tofu with it, then cover tofu with foil. Bake at 400 F. for one hour. Remove foil, baste, and return to oven to bake uncovered until tofu becomes golden brown, about one hour more. Baste halfway through.
To prepare gravy, heat oil and sauté onions and mushrooms. Mix flour with water (hint: mix one cup flour with one cup water first, then add the rest of the water.) Bring to boil over high heat, stirring often, then simmer uncovered over medium heat for one-half hour, stirring occasionally.
Using two spatulas, transfer Celebration Roast onto a serving platter. Serve gravy on the side.